Characterization of Microbial Dynamics and Volatile Metabolome Changes During Fermentation of Chambourcin Hybrid Grapes From Two Pennsylvania Regions

Microbial diversity present on grapes in wineries, and throughout fermentation has been associated with important metabolites for final wine quality. Although microbiome-metabolome associations have been well characterized and could be used as indicators of wine quality, the impact of regionality on the microbiome and metabolome is not well known. Additionally, studies between microbiome and metabolome have been conducted on single species grape such as Vitis vinifera instead of other species and interspecific hybrids. Although the Pennsylvania wine industry is relatively young compared to California, the industry has been experiencing rapid growth over the past decade and is expected to continue to grow in the future. Pennsylvania’s climate of cold winters and high levels of rainfall throughout the growing season favors cultivation of interspecific hybrid grapes such as Vitis ssp. Chambourcin, one of the most commonly grown hybrid varieties in the state. Chambourcin is a prime candidate for studying the impact of regionality on microbiome-metabolome interactions as interspecific hybrid varieties could shape the future of winemaking. Here, we identify for the first time the regional distribution of microbial communities and their interactions with volatile metabolome during fermentation (0–20 days) by integrating high throughput Illumina sequencing (16S and ITS) and headspace-solid phase microextraction-gas chromatography-mass spectrometry. Analyzing 88 samples from nine wineries in the Central and East Pennsylvania regions, we observed high microbial diversity during early stages of fermentation (1–4 days) where non-Saccharomyces yeasts such as Starmerella and Aureobasidium and non-Oenococcus bacteria, Sphingomonas, likely contribute to microbial terroir to the resulting wines. Furthermore, key differentiators between two regions in Pennsylvania, as identified by LEfSe analysis, include the fungal genera Cladosporium and Kazachstania and the bacterial genera Lactococcus and Microbacterium. Moreover, 29 volatile fermentation metabolites were discriminated significantly (variable importance in projection > 1) between the two regions as shown by Partial Least Squares-Discriminant Analysis. Finally, Spearman’s correlation identified regional differences of microbial-metabolite associations throughout fermentation that could be used for targeted microbiome manipulation to improve wine quality and preserve regionality. In summary, these results demonstrate the microbial signatures during fermentation and differential microorganisms and metabolites further support impact of regionality on Chambourcin wines in Pennsylvania.

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Quality Evaluation of Kiwi Wine

International Journal of Food Engineering ◽

10.2202/1556-3758.1114 ◽

2006 ◽

Vol 2 (4) ◽

Cited By ~ 4

Author(s):

Bangzhu Peng ◽

Tianli Yue ◽

Yahong Yuan

Keyword(s):

Fuzzy Set ◽

Quality Evaluation ◽

Solid Phase ◽

Evaluation Process ◽

Wine Industry ◽

Gas Chromatography Mass Spectrometry ◽

Wine Quality ◽

Internal Standards ◽

Comprehensive Method ◽

Aroma Components

This paper proposes a fuzzy set approach that integrates objective and subjective information to evaluating kiwi wine quality. The 10 different kiwi wines experimentally were conducted firstly sensory evaluation. Then the contents of principal aroma components were identified and determined by the Headspace-Solid phase Microextraction-Gas Chromatography-Mass Spectrometry using quantitative standards with known amounts of target components and 3-Octanol as internal standards. The result of fuzzy set approach to assess and rank the kiwi wine quality showed KW-1 as the best kiwi wine. The results and outcomes of this study suggest that the approach described in this paper is more accurate and objective than conventional methods. It provides a comprehensive method for dealing with incomplete and imprecise information to support the whole evaluation process. This method should be utilized by the fruit wine industry around the world because of its practicability and superiority.

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Contribution of Grape Skins and Yeast Choice on the Aroma Profiles of Wines Produced from Pinot Noir and Synthetic Grape Musts

Fermentation ◽

10.3390/fermentation7030168 ◽

2021 ◽

Vol 7 (3) ◽

pp. 168

Author(s):

Yifeng Qiao ◽

Diana Hawkins ◽

Katie Parish-Virtue ◽

Bruno Fedrizzi ◽

Sarah J. Knight ◽

...

Keyword(s):

Solid Phase Microextraction ◽

Solid Phase ◽

Fermentation Medium ◽

Pinot Noir ◽

Gas Chromatography Mass Spectrometry ◽

Wine Quality ◽

Aroma Profile ◽

Aroma Production ◽

Grape Skins ◽

The Impact

The aroma profile is a key component of Pinot noir wine quality, and this is influenced by the diversity, quantity, and typicity of volatile compounds present. Volatile concentrations are largely determined by the grape itself and by microbial communities that produce volatiles during fermentation, either from grape-derived precursors or as byproducts of secondary metabolism. The relative degree of aroma production from grape skins compared to the juice itself, and the impact on different yeasts on this production, has not been investigated for Pinot noir. The influence of fermentation media (Pinot noir juice or synthetic grape must (SGM), with and without inclusion of grape skins) and yeast choice (commercial Saccharomyces cerevisiae EC1118, a single vineyard mixed community (MSPC), or uninoculated) on aroma chemistry was determined by measuring 39 volatiles in finished wines using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC-MS). Fermentation medium clearly differentiated the volatile profile of wines with and without yeast, while differences between EC1118 and MSPC wines were only distinct for Pinot noir juice without skins. SGM with skins produced a similar aroma profile to Pinot noir with skins, suggesting that grape skins, and not the pulp, largely determine the aroma of Pinot noir wines.

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High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology

International Journal of Molecular Sciences ◽

10.3390/ijms22031196 ◽

2021 ◽

Vol 22 (3) ◽

pp. 1196

Author(s):

Javier Vicente ◽

Fernando Calderón ◽

Antonio Santos ◽

Domingo Marquina ◽

Santiago Benito

Keyword(s):

Ethanol Yield ◽

Color Stability ◽

Quality Parameters ◽

Wine Industry ◽

Wine Aroma ◽

Wine Quality ◽

Promising Tool ◽

Pichia Kluyveri ◽

The Impact ◽

Fermentative Yeast

The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.

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Health Risk Assessment of Toxic and Harmful Air Pollutants Discharged by a Petrochemical Company in the Beijing-Tianjin-Hebei Region of China

Atmosphere ◽

10.3390/atmos12121604 ◽

2021 ◽

Vol 12 (12) ◽

pp. 1604

Author(s):

Tao Zhu ◽

Furong Li ◽

Wenfeng Niu ◽

Zijun Gao ◽

Yiwei Han ◽

...

Keyword(s):

Air Pollutants ◽

Solid Phase ◽

Carcinogenic Risk ◽

Pollutant Emissions ◽

Oil Refining ◽

Pollutant Emission ◽

Gas Chromatography Mass Spectrometry ◽

Hazardous Air Pollutants ◽

Petrochemical Company ◽

The Impact

Monitoring of toxic and hazardous air pollutants (HAPs) in a petrochemical company in the Beijing-Tianjin-Hebei region of China to assess the impact of HAPs on the health risks of workers in the petrochemical company. The samples were tested by solid-phase adsorption thermal desorption/gas chromatography-mass spectrometry (HJ734-2014), and the pollutant emission list was obtained. According to the pollutant emission inventory, it can be seen that benzene, toluene and xylene are the main components of toxic and harmful air pollutants emitted by the petrochemical enterprise. The method of combining actual monitoring and CALPUFF model prediction was used to evaluate the impact of the toxic and harmful air pollutants emitted by the enterprise on the health of workers. The risk characterization results show that when benzene is the maximum concentration value predicted by the model, it will pose a carcinogenic risk to the factory workers. Therefore, based on the results of this study, it is recommended not to allow residents to live within the predicted concentration range of the model. The results of this study can enable China’s oil refining industry to better understand the characteristics of pollutant emissions from petrochemical companies in the Beijing-Tianjin-Hebei region. Moreover, the results of this study can be used as a policy basis for improving the health of workers in petrochemical enterprises, and are of great significance to the protection of public health.

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Removal of Volatile Phenols From Wine Using Crosslinked Cyclodextrin Polymers

Molecules ◽

10.3390/molecules25040910 ◽

2020 ◽

Vol 25 (4) ◽

pp. 910 ◽

Cited By ~ 1

Author(s):

Chao Dang ◽

Vladimir Jiranek ◽

Dennis K. Taylor ◽

Kerry L. Wilkinson

Keyword(s):

Solid Phase ◽

Crosslinking Agent ◽

Wine Industry ◽

Hexamethylene Diisocyanate ◽

Gas Chromatography Mass Spectrometry ◽

Batch Adsorption ◽

Volatile Phenols ◽

Phenol Adsorption ◽

Volatile Phenol ◽

Langmuir And Freundlich Models

Volatile phenols have been implicated as contributors to off-odors associated with taints from bushfire smoke and microbial spoilage. Various methods for the amelioration of off-odors have been evaluated, but to date, they have not included cyclodextrin (CD) polymers. In the current study, two CD polymers were prepared from β- and γ-CD, using hexamethylene diisocyanate (HDI) as a crosslinking agent. Adsorption tests were performed with four volatile phenols (guaiacol, 4-methylguaiacol, 4-ethylguaiacol and 4-ethylphenol) at concentrations up to 1 mg/L. The removal of volatile phenols by CD polymers achieved equilibrium almost instantly, with isotherm tests suggesting an adsorption capacity of 20.7 µg of volatile phenol per gram of polymer. Langmuir and Freundlich models were subsequently used to fit the data. In batch adsorption tests, the CD polymers achieved 45 to 77% removal of volatile phenols. Polymer reusability was also evaluated and was found to be excellent. A comparison between volatile phenol adsorption by CDs vs. CD polymers, determined using a novel four-phase headspace solid-phase microextraction (HS-SPME) method for gas chromatography-mass spectrometry (GC-MS), suggests CD polymers offer several advantages for use by the wine industry.

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Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines

Foods ◽

10.3390/foods9080981 ◽

2020 ◽

Vol 9 (8) ◽

pp. 981

Author(s):

Antonio Amores-Arrocha ◽

Pau Sancho-Galán ◽

Ana Jiménez-Cantizano ◽

Víctor Palacios

Keyword(s):

Volatile Compounds ◽

Isoamyl Alcohol ◽

Sensory Profile ◽

Nutritional Deficiencies ◽

Gas Chromatography Mass Spectrometry ◽

Red Wines ◽

Warm Climate ◽

Wine Quality ◽

Bee Pollen ◽

The Impact

One of the main aspects that define wine quality is its aromatic profile. Nutritional deficiencies in musts can lead to olfactory defects and a decline in quality. Commercial activators and nutrients are usually added to the must in these cases. The natural composition of bee pollen can provide all the necessary nutrients for yeasts. This investigation aims to analyze the impact of pollen addition on the profile of volatile and sensory compounds in Tintilla de Rota warm climate red wines. Volatile compounds were measured by Gas Chromatography–Mass Spectrometry, Odorant Activity Values analysis to find out each compound’s fragrant participation, and sensorial analysis was conducted for a qualified panel of wine-tasters. As a result of the chromatographic analysis, 80 volatile compounds of different chemical families were identified and quantified. Bee pollen increased mainly isoamyl alcohol, esters, and terpenes compounds families in wines. Odorant Activity Values analysis showed an increase in fruity odorant series mainly, followed by floral, for all wines with pollen addition. The sensory analysis showed that low pollen doses (0.1 g/L and 0.25 g/L) increased tasting notes of fruit and floral attributes and fruit and floral odorant series as well, highlighting an increase in red and black fruit notes mainly. On the other hand, high doses deviated the sensory profile towards fleshy stone fruit, and raisin fruit, mostly. In addition, high bee pollen doses produce an increase in the odorant category responsible for the chemical, fatty, and grassy aromas mainly, and high and intermediate dose (1 g/L) an increase in the earthy notes in the aromas. Therefore, low bee pollen doses (0.1 and 0.25 g/L) can improve both the aromatic compound profile, as well as the Odorant Activity Values levels and the sensory profile in Tintilla de Rota red wines.

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Evaluation of Volatile Metabolites Emitted In-Vivo from Cold-Hardy Grapes during Ripening Using SPME and GC-MS: A Proof-of-Concept

Molecules ◽

10.3390/molecules24030536 ◽

2019 ◽

Vol 24 (3) ◽

pp. 536 ◽

Cited By ~ 4

Author(s):

Somchai Rice ◽

Devin Maurer ◽

Anne Fennell ◽

Murlidhar Dharmadhikari ◽

Jacek Koziel

Keyword(s):

Solid Phase ◽

Principal Component ◽

Hierarchical Cluster ◽

Temporal Variations ◽

Grape Berry ◽

Wine Industry ◽

Gas Chromatography Mass Spectrometry ◽

Cold Hardy ◽

Non Destructive

In this research, we propose a novel concept for a non-destructive evaluation of volatiles emitted from ripening grapes using solid-phase microextraction (SPME). This concept is novel to both the traditional vinifera grapes and the cold-hardy cultivars. Our sample models are cold-hardy varieties in the upper Midwest for which many of the basic multiyear grape flavor and wine style data is needed. Non-destructive sampling included a use of polyvinyl fluoride (PVF) chambers temporarily enclosing and concentrating volatiles emitted by a whole cluster of grapes on a vine and a modified 2 mL glass vial for a vacuum-assisted sampling of volatiles from a single grape berry. We used SPME for either sampling in the field or headspace of crushed grapes in the lab and followed with analyses on gas chromatography-mass spectrometry (GC-MS). We have shown that it is feasible to detect volatile organic compounds (VOCs) emitted in-vivo from single grape berries (39 compounds) and whole clusters (44 compounds). Over 110 VOCs were released to headspace from crushed berries. Spatial (vineyard location) and temporal variations in VOC profiles were observed for all four cultivars. However, these changes were not consistent by growing season, by location, within cultivars, or by ripening stage when analyzed by multivariate analyses such as principal component analysis (PCA) and hierarchical cluster analyses (HCA). Research into aroma compounds present in cold-hardy cultivars is essential to the continued growth of the wine industry in cold climates and diversification of agriculture in the upper Midwestern area of the U.S.

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Comparison of an Offline SPE–GC–MS and Online HS–SPME–GC–MS Method for the Analysis of Volatile Terpenoids in Wine

Molecules ◽

10.3390/molecules25030657 ◽

2020 ◽

Vol 25 (3) ◽

pp. 657 ◽

Cited By ~ 1

Author(s):

Cody Williams ◽

Astrid Buica

Keyword(s):

Sample Preparation ◽

Solid Phase ◽

White Wine ◽

Gas Chromatography Mass Spectrometry ◽

Wine Quality ◽

White Wines ◽

Preparation Methods ◽

Odor Thresholds ◽

Spe Method ◽

Sample Preparation Methods

The aroma profile is an important marker for wine quality. Various classes of compounds are responsible for the aroma of wine, and one such class is terpenoids. In the context of this work, a validated gas chromatography–mass spectrometry (GC–MS) method for the quantitation of terpenoids in red and white wine using headspace solid-phase microextraction (HS–SPME) and solid-phase extraction (SPE) was established. Calibrations were performed in the respective base wine using both sample preparation methods. The linearity, precision and accuracy evaluated for the respective matrices were excellent for both sample preparations. However, the HS–SPME approach was more sensitive and more accurate. For both sample preparations, the quantification limits were lower than the odor thresholds in wine. The terpenoid concentrations (µg/L) were evaluated for 13 white wines using both sample preparation methods. Importantly, the online HS–SPME approach was more sensitive than the offline SPE method. The major terpenoids identified in the white wines evaluated were linalool (0.2–63 µg/L), geraniol (nd–66 µg/L) and α-terpineol (nd–85 µg/L).

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Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors

Molecules ◽

10.3390/molecules24173028 ◽

2019 ◽

Vol 24 (17) ◽

pp. 3028 ◽

Cited By ~ 5

Author(s):

Rosa Perestrelo ◽

Catarina Silva ◽

José S. Câmara

Keyword(s):

Solid Phase ◽

Point Of View ◽

Gas Chromatography Mass Spectrometry ◽

Wine Aroma ◽

Grape Variety ◽

Volatile Phenols ◽

Starting Point ◽

Furanic Compounds ◽

The Impact ◽

And Diffusion

In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at molecular level. Moreover, the wine aroma profile, based on the obtained data, will be a starting point to evaluate the impact of grape variety (Malvasia, Bual, Sercial, Verdelho and Tinta Negra), type (sweet, medium sweet, dry and medium dry), and age (from 3 to 20 years old) on Madeira wine sensorial properties. Firstly, a comprehensive and in-depth Madeira wine volatile profiling was carried out using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS–SPME/GC–qMS). Secondly, a relation among the varietal, fermentative and aging aroma compounds, and their aroma descriptors with the Madeira wine sensorial properties was assessed. A total of 82 VOCs, belonging to different chemical families were identified, namely 21 esters, 13 higher alcohols, ten terpenic compounds, nine fatty acids, seven furanic compounds, seven norisoprenoids, six lactones, four acetals, four volatile phenols and one sulphur compound. From a sensorial point of view, during the aging process the wine lost its freshness and fruitiness odor related to the presence of some varietal and fermentative compounds, whereas other descriptors such as caramel, dried fruits, spicy, toasty and woody, arose during ageing. The Maillard reaction and diffusion from the oak were the most important pathways related with these descriptors. A relationship-based approach was used to explore the impact of grape variety, wine type, and age on Madeira wine sensorial properties based on shared number of VOCs and their odors.

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Preanalytical Variables Affecting the Quantification of Fatty Acid Ethyl Esters in Plasma and Serum Samples

Clinical Chemistry ◽

10.1093/clinchem/45.12.2183 ◽

1999 ◽

Vol 45 (12) ◽

pp. 2183-2190 ◽

Cited By ~ 30

Author(s):

Britt L Soderberg ◽

Ewa T Sicinska ◽

Emily Blodget ◽

Joanne E Cluette-Brown ◽

Paolo M Suter ◽

...

Keyword(s):

Fatty Acid ◽

Solid Phase ◽

Alcoholic Beverage ◽

Ethanol Consumption ◽

Ethanol Intake ◽

Fatty Acid Ethyl Esters ◽

Ethyl Esters ◽

Gas Chromatography Mass Spectrometry ◽

Clinical Test ◽

The Impact

Abstract Background: Fatty acid ethyl esters (FAEEs) are cytotoxic nonoxidative ethanol metabolites produced by esterification of fatty acids and ethanol. FAEEs are detectable in blood up to 24 h after ethanol consumption. The objective of this study was to assess the impact of gender, serum or plasma triglyceride concentration, time and temperature of specimen storage, type of alcoholic beverage ingested, and the rate of ethanol consumption on FAEE concentrations in plasma or serum. Methods: For some studies, subject were recruited volunteers; in others, residual blood samples after ethanol quantification were used. FAEEs were isolated by solid-phase extraction and quantified by gas chromatography–mass spectrometry. Results: For weight-adjusted amounts of ethanol intake, FAEE concentrations were twofold greater for men than women (P ≤0.05). Accounting for triglycerides improved the correlation between blood ethanol concentrations and FAEE concentrations for both men (from r = 0.640 to r = 0.874) and women (from r = 0.619 to r = 0.673). FAEE concentrations did not change when samples were stored at or below 4 °C, but doubled when stored at room temperature for ≥24 h. The type of alcoholic beverage and rate of consumption did not affect FAEE concentrations. Conclusion: These studies advance plasma and serum FAEE measurements closer to implementation as a clinical test for ethanol intake.

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